crimini-mushrooms

Literary Recipes * Farmer Maggot’s Mushroom Soup


“I know these fields and this gate!” Pippin said. “This is Bamfurlong, old Farmer Maggot’s land. That’s his farm away there in the trees.”


“One trouble after another!” said Frodo, looking nearly as much alarmed as if Pippin had declared the lane was the slot leading to a dragon’s den. The others looked at him in surprise.


“What’s wrong with old Maggot?” asked Pippin. “He’s a good friend to all the Brandybucks. Of course he’s a terror to trespassers, and keeps ferocious dogs but after all, folk down here are near the border and have to be more on their guard.”


“I know,” said Frodo. “But all the same,” he added with a shamefaced laugh, “I am terrified of him and his dogs. I have avoided his farm for years and years. He caught me several times trespassing after mushrooms, when I was a youngster at Brandy Hall.”
— The Lord of The Rings, by J. R. R. Tolkien.


Incredibly rich and creamy, a little of this soup goes a long way. The beef broth and smoked salt bring out the earthiness of the mushrooms, while the cheese and cream add to the wonderful texture. Consider serving with some crusty white bread to soak up every bit of soup from the bowl.


Ingredients —

  • 2 tbs. butter
  • 1 large onion, diced
  • 4 oz. shitake mushrooms, roughly chopped
  • 10 oz. crimini mushrooms, roughly chopped
  • 2 cups beef broth
  • 1 tsp. smoked salt
  • 1 cup cream
  • 1 tbs. sherry
  • ⅓ cup finely shredded sharp cheddar, plus more for garnish


Directions —

  • Melt the butter in a saucepan. Add the onion, then cook until they are softened but not yet brown.
  • Add the chopped mushrooms and stir to coat them with the butter. Cover with the broth and cream, then add the salt, and bring to just under a simmer for 30 minutes.
  • Using a slotted spoon, scoop out ½ cup of the cooked mushrooms and onions, and set aside as a garnish. Puree the rest of the soup, using either a submersible blender or a food processor. When the texture is smooth and creamy, add the sherry and the grated cheese, then stir to combine.
  • Scoop into bowls, garnish with the reserved mushrooms, and shred a little extra cheese over the top.




* It’s interesting to note that in March 1958, Tolkien had attended a “Hobbit Dinner” organised by Voorhoeve en Dietrich, a Rotterdam bookseller, where he was served “maggot-soup.” It was, of course, mushroom soup, named after Farmer Maggot and his renowned mushrooms, not a soup of vermin at all. However, it was quite an embarrassing moment for author and booksellers alike!

Creamy Three-Mushroom Risotto and Pork and Wine Pot-au-Feu

In Black Butler – Book of Circus Episode 7, Sebastian serves his master Ciel a delectable meal in bed of Creamy Three-Mushroom Risotto, as well as a dish of Pork and Wine Pot-au-Feu.


Here’s your chance to try your own hand at making a scrumptious Creamy Three-Mushroom Risotto:
 
To get started, you’ll need the following ingredients:
·         1 package (~1.25 oz) dried porcini mushrooms (1 cup)
·         ¼ cup olive or vegetable oil
·         2 tbsp chopped fresh parsley
·         4 garlic cloves, finely chopped
·         2 medium green onions sliced (2 tbsp)
·         1 cup uncooked Arborio rice or regular long-grain rice
·         1 package (~3.5 oz) fresh shiitake mushrooms, thinly sliced
·         1 package (~5.5 oz) fresh crimini mushrooms, thinly sliced
·         3 ½ cups Progresso™ chicken brother (from 32 oz carton), warmed
·         ½ cup freshly grated or shredded Parmesan cheese
·         1 tbsp balsamic vinegar

Once you have your ingredients in hand, click here for step-by-step directions. Don’t forget to watch Black Butler - Book of Circus every Thursday at 5:20pm ET! Click here for episodes.

For those of you with devilishly expert cooking skills, you can also find a recipe for a Pork and Wine Pot-au-Feu by clicking here.

Find more recipes from Sebastian’s Cookbook here!

Cooking With Skookum presents: Quinoa Salad!

2 cups raw quinoa, cooked with better than bullion
1 package crimini mushrooms, chopped
2 cans garbanzo beans
2 bell peppers, diced
1 bunch kale, chopped
Handful pine nuts
Shredded Parmesan cheese

Salt and pepper to taste

Mix it on up while doggo helps by catching falling scraps and enjoy! Can be frozen since this makes a big batch.

It’s good with avocado or a sliced hard boiled egg on top too 😊👍🏼

saraellieisabella-deactivated20  asked:

Hi!! I'm not sure if you know how to answer my question, but here it is: I've been switching my lifestyle to mainly raw/ 801010 lately (from healthy vegan) and I'm concerned: is it really true that every essential vitamin is found in raw plants? I keep reading that legumes, grains and such have somewhat better health benefits. If I do go raw and fruit-based will I be missing something and what should I mainly eat thats of essential nutritional value?

Hi there!

The short answer to the first question, I believe, is yes (: Two texts which have particularly inspired me personally are The 801010 Diet by Douglas Graham and The China Study by T.Colin Campbell & Thomas.M Campbell. Both fully support and encourage veganism. The former strongly recommends an entirely raw diet. The latter focuses primarily on the link between nutrition and disease, observing the correlations of consumption of meat/dairy vs plant-foods and the consequences on human health.

I have currently opted for an ‘in-between’ [cooked vegan and fully raw vegan] option - not to be confused as being ‘the best of both worlds’- but for me right now it’s the best way to incorporate a high level of raw foods into my diet in a comfortably affordable way. The staples I aim to include most days are sweet fruits & other fruits during the day; greens late afternoon (if I haven’t already eaten some with fruit) in the form of a salad; followed by cooked carbs such as rice [or sometimes lentils] and steamed vegetables. The latter meal is used as an affordable way to increase protein & iron levels etc. but is by no means necessary in order to sustain good health if access to an unlimited supply of greens and ripe fruit is available.  

Veganism is not expensive, but a raw vegan diet can be, particularly when you have limited access to fresh produce. Growing some of your own food to supplement the diet can make all the difference in terms of creating a financially sustainable solution to this challenge. I really can’t wait to have the opportunity to try this myself. I find the prospect of growing my own food hugely exciting! (: Anyway, I’m straying from the question…

Key staples on a fully raw diet are: greens (e.g. lettuce, cucumber, chard) and sweet fruits (e.g. bananas, dates). A variety of other fruit is also very important, along with small quantities of nuts, seeds [and avocado if desired]. The easiest way to get to grips with the amount you require and the essential nutrients found in various foods is to use something like cronometer, where you can track the percentage of the RDAs you currently consume and highlight exactly what you’re missing, if anything.

I answered a question recently (here) which considers various nutrients commonly overlooked or ‘forgotten’ on a raw vegan diet, and how to source these nutrients naturally from raw plant foods. I’ve also since come across some useful info on incrediblesmoothies.com.

The image below (from fullyraw.com) illustrates a rough gauge of the ratios of each kind of food to incorporate into a fully raw vegan lifestyle.

There are loads of great examples showing what various people consume in a day on a fully raw lifestyle, but there is no set amount of calories or combinations of food that will suit everyone. Here are a few videos from a selection of raw vegans showing their average daily consumption:

FullyRawKristina: summer edition & winter edition

Rawvana English

Rawsome Healthy

I hope this answer was helpful! To conclude my little essay :p, here’s a quick reference guide to sourcing essential nutrients in raw plant foods:

VITAMIN A (AS BETA-CAROTENE)

Carrots, kale, spinach, leafy greens, pumpkin, collard greens, watermelon, cantaloupe melon, apricot, mango, papaya, pear, broccoli.

VITAMIN B1 - THIAMINE 

Romaine lettuce, spinach, tomatoes, watermelon, carrots, pineapple, oranges, Swiss chard, collard greens, sesame seeds, grapes, sunflower seeds, sprouted lentils, green peas, yellow corn, cabbage, cauliflower.

VITAMIN B2 - RIBOFLAVIN

Bananas, Swiss chard, spinach, romaine lettuce, collard greens, kale, tomatoes, strawberries, raspberries, asparagus, persimmons, crimini mushrooms, broccoli, green beans, cabbage, Brussels sprouts.

VITAMIN B3 - NIACIN

Avocados, dates, tomatoes, leafy greens, carrots, collard greens, spinach, raspberries, Swiss chard, kale, cantaloupe, broccoli, sweet potatoes, asparagus, nuts, mushrooms, sprouted whole grains, crimini mushrooms, green peas.

VITAMIN B5 – PANTOTHENIC ACID

Avocados, strawberries, tomato, collard greens, Swiss chard, sprouted whole grains, broccoli, sunflower seeds, crimini mushrooms, yellow corn, cauliflower.

VITAMIN B6 - PYRIDOXINE 

Dragon fruit, bananas, avocados, spinach, bell pepper, turnip greens, celery, kale, collard greens, watermelon, tomato, cantaloupe, flax seeds, pineapple, grapes, garlic, cauliflower, mustard greens, cabbage, asparagus, broccoli, Brussels sprouts, onions.

VITAMIN B7 - BIOTIN

Swiss chard, tomatoes, romaine lettuce, carrots, cucumbers, raspberries, strawberries, sprouted legumes, cabbage, cauliflower, walnuts, onions.

VITAMIN B9 - FOLATE 

Leafy greens, spinach, turnip greens, leaf lettuce, romaine lettuce, parsley, collard greens, kelp, avocado, papaya, oranges, flax seeds, asparagus, green peas, sunflower seeds, broccoli, cauliflower, beats, sprouted lentils, Brussels sprouts, summer squash, cabbage, corn.

VITAMIN B12

Check out this video.

VITAMIN C

Red pepper, parsley, guava, kiwi, goji berry, lychee, papaya, strawberry, orange, lemon, cantaloupe, leafy greens, grapefruit, raspberry, tangerine, passion fruit, spinach, lime, mango, blackberry, honeydew melon, cranberry, blueberry, pineapple, grape, apricot, plum, watermelon, banana, carrot, cherry, peach, apple, pear, lettuce, cucumber, celery, broccoli, cauliflower, garlic, cabbage (green), tomato, zucchini, Brussels sprouts, snow peas, asparagus.

VITAMIN D

Check out this link.

VITAMIN E

Avocado, spinach, leafy greens, blueberries, papaya, bell peppers, kiwifruit, coconut, tomatoes, carrots, raw almond butter, sunflower seeds, almonds, asparagus, hazelnuts, sprouted whole grains, olives, cold-pressed olive oil, broccoli, corn.

VITAMIN K

Leafy greens, parsley, spinach, kale, Swiss chard, avocado, kiwifuit, cabbage, cauliflower, broccoli, Brussels sprouts.

CALCIUM

Sesame seeds, oranges, figs, collard greens, kale, spinach, dandelion greens, young Thai coconuts, celery, turnip greens, mustard greens, parsley, sprouted chick peas (garbanzo beans), raw hummus, flax seeds, sea vegetables (kelp, wakame and hijiki), almonds, sprouted quinoa, broccoli, cauliflower, almond milk.

IRON

Leafy greens, spinach, kale, Swiss chard, sesame seeds, sprouted lentils, pumpkin seeds, spices (oregano, thyme, cinnamon), shiitake mushrooms, green beans, broccoli, olives, sprouted quinoa, green peas, beets.

MAGNESIUM

Leafy greens, spinach, kale, Swiss chard, collard greens, parsley, sesame seeds, turnip greens, cucumber, celery, flax seeds, nuts, pumpkin seeds, sunflower seeds, mustard greens, summer squash, broccoli, almonds, green beans, sprouted quinoa, sprouted buckwheat, green peas, cashews.

MANGANESE

Pineapple, spinach, flax seeds, clove, cinnamon, romaine lettuce, collard greens, sesame seeds, raspberries, turnip greens, Swiss chard, kale, grapes, strawberries, blueberries, figs, carrots, pumpkin seeds, walnuts, almonds, sprouted lentils, sunflower seeds, garlic, summer squash, green beans, broccoli, beets, green peas, sprouted quinoa.

POTASSIUM 

Oranges, bananas, avocado, tomatoes, apricots, beet greens, Swiss chard, papaya, spinach, romaine lettuce, celery, turnip greens, collard greens, cantaloupe, kale, carrots, strawberry, kiwi, prunes, grapes, broccoli, garlic, winter squash, sprouted lentils, crimini mushrooms, mustard greens, summer squash, eggplant, green beans.

COPPER

Avocados, pear, prunes, Swiss chard, turnip greens, flax seeds, sesame seeds, tomatoes, spinach, kale, kiwifruit, Brazil nuts, sunflower seeds, green olives, almonds, beets, crimini mushrooms, sprouted lentils, cashews, walnuts, pumpkin seeds, mustard greens, peas, asparagus, green beans, sprouted quinoa.

ZINC

Sesame seeds, black currant, spinach, Swiss chard, collard greens, almonds, pumpkin seeds, sunflower seeds, sprouted whole grains, crimini mushrooms, sea vegetables, basil, thyme, summer squash, asparagus, broccoli, peas, mustard greens.

MOLYBDENUM 

Green beans, sunflower seeds, sprouted lentils, sprouted whole grains, nuts.

SODIUM/CHLORIDE

Sea vegetables (kelp, dulse), kale, spinach, celery, Swiss chard, collard greens, olives, beets, many vegetables.

PHOSPHORUS 

Sprouted whole grains, pine nuts, sprouted chickpeas, garlic, sunflower seeds, pumpkin seeds, Brazil nuts, filberts, pistachios, hickory, pecans, walnuts, almonds, sprouted lentils.

IODINE 

One of the nutrients addressed in this video by MeganElizabeth, which considers the most commonly neglected nutrients on a raw vegan diet.

SELENIUM

Brazil nuts, sunflower seeds, mushrooms (crimini, shiitake and some varieties of portobello).

CHROMIUM

Romaine lettuce, tomatoes, bell peppers, apples, spinach, onions, sprouted whole grains, nuts, green beans, broccoli.

PROTEIN

Check out this video :)